Recipe Type: Soup
Serves: 4
If there was a way to taste the changing of the seasons, this soup definitely gives the feeling of fall.
Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, thinly sliced
• 1 medium butternut squash, peeled, seeded and cut into 1 inch pieces
• 3 cups chicken stock
• 1 apple, peeled and seeded and grated
• Sea salt and pepper

Instructions

1. Heat oil in a heavy bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes.
2. Add squash and apple, cover and cook 10 minutes or more, stirring occasionally. Add stock and simmer until softened, about 15-20 minutes.
3. Using a slotted spoon transfer the solid ingredients to a blender or food processor with 2 cups of the cooking liquid and puree until smooth. Stir back into pan and season to taste.

 
Notes

Complexity: Very easy